Lentil Bolognese Pasta Sauce

Don’t know about you but I have nights when I am scrambling to get dinner together. I love having this Lentil Bolognese Sauce on hand either in the freezer or ready to go. It’s a regular in our pasta night rotation. Try making this on nights (or days) when you need something hearty, healthy and filling when you don’t have a ton of time on your hands. The sauce comes together in less than 20 minutes, serves well over traditional pasta, gluten-free varieties, on pizza, in lasagna or even over steamed vegetables. Lentil Bolognese is rich in fiber, high in plant-based protein and a ton of vitamins and minerals. This simple recipe is a great one to have in your back pocket when you want something new but quick and easy!

Can be stored in the fridge for 3-4 days or in the freezer for 2-3 months. Lentil Bolognese is a great alternative for Meatless Mondays or when you want something a little more substantial than a basic marinara. For any pickier guests at your table, puree the sauce and they will have no idea what is in their thick tomato sauce!

Lentil Bolognese a great one to double up on and store a batch in the freezer for those rushed nights. Sauce goes well in a lasagna, on pizza or over some easy steamed vegetables.

I like my Lentil Bolognese hearty served over a nice bowl of steamed veggies. I take out a few scopes our for me before pureeing the rest for the kiddos, who prefer their pasta sauce “plain”. Little do they know what is in this awesome sauce that they ask for again and again!

Print Recipe

Lentil Bolognese

A delicious alternative to Marinara sauce. The lentils and vegetables make this a hearty, filling sauce perfect for those days or nights when you need something more substantial.

Heat olive oil over medium heat in a Dutch oven or large soup pot. Add in the onion, garlic, carrot and mushrooms; sautéing until soft, stirring frequently.

Stir in the lentils, tomatoes and their juices. Fill the tomato can with a cup of water and swish it around to remove any remaining tomato pieces and add to pot.

Turn the heat up to high and bring the sauce to a boil. Reduce heat to a low simmer, stir in basil. Cook for 35-45 minutes, or until lentils have broken down, stirring occasionally.

Season with salt and pepper and serve either as a hearty sauce or puree for a smooth but thick sauce (hiding the veggies and lentils). Serve over your favorite pasta, steamed veggies or eat by the spoon!

Recipe Notes

NOTESCook one cup of lentils in two cups of water and a pinch of salt.